# Frequent question: How long does it take to cook a 50 pound pig?

Contents
Weight Length Cooking Time
50 lbs 40″ 4 hours
60 lbs 44″ 4.5 hours
70 lbs 46″ 5 hours
80 lbs 48″ 5.5 hours

## How long does it take to smoke a 50 lb pig?

The bones should pop loosely out of the meat. As a very rough guide, figure on 1 to 1 1/2 hours for every 10 pounds of pig. Thus, a 50-pounder will take 5 to 7 hours; a 180-pounder needs more like 18 hours. For a really small pig, you’ll need to bump up the time; a 20-pounder will still require 3 1/2 to 4 hours.

## What temperature do you cook a whole pig?

Temperature makes a big difference when you’re cooking pork. Whole hog needs to be cooked to at least 180 degrees to make it fall off the bone. Cuts of pork from the grocery store are leaner and can be cooked to 145 degrees.

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## How many will a 50 pound pig feed?

I think a 50 pounder would do quite nicely with no left overs. A 50 lb pig will net you about 16-17 lbs of useable product. Being the only meat you need to figure at least 1/2 lb pp. Your pig will only feed 33.

## How long does it take to smoke a 40 lb pig?

Check on things every hour with the infrared thermometer and know that this can take anywhere from 14 to 18 hours, depending on the weight of your particular porker; a good rule of thumb is it takes 90 minutes plus one hour per pound to fully smoke a pig.

## How long does it take to cook a 200 pound pig?

A DEEP FRY TEMPERATURE GAGE: A 200 lb. pig should cook at roughly 210 degrees for 20-24 hours, depending on airflow within the pit. That will feed 100 people, with a good possibility of leftovers.

## Do you cook a pig skin up or down?

The pig must be placed on the grill skin-side up (the ribs will be on the bottom side facing the heat). Close the lid. The temperature will come down on the cooker due to the coldness of the meat. Do not raise the temperature.

## Why do they put an apple in a pig’s mouth while roasting?

Putting an apple in a roasted/dead pig’s mouth is perhaps a way of showing the cycle of life and death of a pig; alive or dead, it gets to “eat” apple. Raichlen added that the use of apples is solely aesthetic. An apple helps make the roasted pig look nicer.

## How long does it take to roast a 30 lb pig?

From what I’ve read about whole pig cooking in general for this size i will do 250-300F. Most of what i’ve read is saying 6-8 hours.

## How long does it take to roast a 150 pound pig?

Cooking times will be 8-10 hours for a 150-pound carcass, or 6-8 hours for a 100-pound carcass if the temperature is maintained at 200-250 degrees F in the rotisserie. When using a rotisserie hog roaster, the temperature inside the roaster should be maintained at 200-250 degrees F.

## How much will a 100 lb pig feed?

In any pig picking you’ll have your bird eaters and your mega eaters so if you calculate the 2 equations you’ll be somewhere in the middle. So let’s say you had a 100lb pig. That will feed 120 normal people or 80 mega eaters.

## How much does a full pig to roast cost?

Price of whole pigs varies depending on size and market; pigs under 80 pounds cost about \$230; over 80 pounds, \$215. Orders must be placed at least one week ahead. Whole pigs run \$2.02 per pound. You also can rent a charcoal grill for \$50 per weekend.

## How big is a 250 pound pig?

So if you measure a pig with a length of 40 and a girth of 50 … 40 x 50 x 50 / 400 = 250 pound pig.

## Can you roast a skinned pig?

Wholeheartedly yes. By skinning the whole hog, I can season and rub the outside as well as hit it with some sauce, not to mention allow the smoke to penetrate. All of which made this pig infinitely better than the last one.

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## What is the best size pig to roast?

The ideal size pig for a pig roast weighs between 120 & 150 lbs. Use about 30 lbs. of Charcoal to start the fire & an additional 10 lbs of charcoal per hour during cooking process will be used.

## How do you smoke a whole pig leg?

Place the leg on the smoker and close the lid. let it smoke for four hours. After for hours wrap the pork leg in aluminium foil and put it back in the smoker untill the meat reaches a core temperature of 96°C/205°F. Take it off the smoker and place it in a cooler for at least an hour.